Heat the avocado oil in a large thick bottomed pot such as a large Dutch oven over medium heat.

Add the onion and cook, stirring occasionally, until the onion begins to soften, about 3 minutes.

Stir in the chopped bell peppers and garlic. Sauté, stirring occasionally, until the bell peppers soften, about 2 to 3 minutes.

Scoot the vegetables off to one side of the pot and add the ground beef, chili powder, sea salt, and black pepper.

Brown the meat for a couple of minutes before using a spatula to break it up into small bits and mix everything together. 

Pour in the crushed tomatoes, black beans, chicken broth, and pure maple syrup. Stir everything well and cover the pot.

Bring the chili to a full boil, the reduce the heat to medium-low and cook for 20 to 30 minutes, stirring occasionally. While the chili cooks, you can prepare your toppings or any additional side dishes you're serving with the chili.

Serve chili with your favorite toppings, like diced avocado, sour cream, grated cheddar cheese, fresh cilantro, green onion, tortilla chips, lime wedges, chopped red onion, etc.